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matthewb
@matthewb
rosettas have been achieved internally
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Patricia Lee
@patriciaxlee.eth
Well done - I admire the persistence. Hope to get there one day. Did you do anything differently this time that made it possible (milk, pouring, etc)?
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matthewb
@matthewb
thank you! I really should be better after 10+ years but still, gotta celebrate the wins when nice pours come out. in the last couple weeks I have adjusted my frothing so that it is slightly less dense. I think I was previously over-frothing slightly. fixing that has given me fewer bubbles and cleaner lines in my pours. so, once I implemented that change and got the texture dialed in + consistent, I could focus more on the pattern itself. I've never been great at rosettas but starting the "rocking" side-by-side motion slowly rather than super fast has been helpful. "emstagrim" on IG has a good motion imo, I've been watching those.
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Patricia Lee
@patriciaxlee.eth
Thanks for the notes. It’s helpful reading what conditions create a good pour. I really struggle with over-frothing. I’m not good at picking up the subtle cues that it’s ready (bubble size, temperature in my hand, steam, smell) and then overdo it.
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matthewb
@matthewb
same! I use a Cafelat pitcher with a clip-on thermometer and was previously over-indexing on that measurement. it shows a target zone of 65-70C, but since it’s an analog thermometer it has noticeable lag so really you only need to hit around 50C or 55C. of course you can’t under-froth either, but making that shift helped me get the texture more silky and with fewer bubbles. and then when pouring, the lines are way sharper. to me it’s a bit like a tennis serve where you need to get the toss really consistent and reliable in order to focus on the rest of the serving motion.
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